Instructions

Put eggplant into a colander set over a large bowl; toss with 1 tablespoon salt. Top with a plate weighted down with several large cans; let drain for 1 hour. Rinse eggplant and pat dry with paper towels. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add one-third of the eggplant and cook until golden brown, 7-8 minutes. Using a slotted spoon, transfer eggplant to a bowl. Repeat with oil and remaining eggplant.